Cauliflower Rice Burrito Bowl

Even on the keto diet here in Texas we like our meals with a splash of flavor from Mexico. Don’t tell anyone but the rice isn’t really rice but a vegetable called cauliflower. For the moderate keto diet, just a few beans shouldn’t spoil the effects of weight loss without the usual white rice. The delectable addition of sauteed bell peppers and red onions add just the sweetness to make this dish from south of the border into a quick meal for the whole family.

Burrito Bowl with Cauliflower Rice

Following the keto diet made easy with this delicious low carb version of the burrito bowl with cauliflower rice.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican, Vegan
Keyword: Gluten Free, keto
Servings: 3 bowls
Calories: 89kcal
Cost: 7.00

Equipment

  • Small Saucepan
  • Food Processor or Grater
  • Knife
  • Large Skillet
  • Measuring Spoons
  • Measuring Cups

Ingredients

Beans

  • 1 15 Ounce Can Pinto or Black Beans
  • ½ Teaspoon Ground Cumin
  • ½ Teaspoon Chili Powder
  • ⅛-¼ Teaspoon Sea Salt

Cauliflower Rice

  • 1 Tablespoon Grape Seed or Olive Oil
  • 3 Cloves Minced Garlic 3 Cloves = 1 ½ Tablespoon
  • ¼ Cup Diced Red or White Onion
  • 1 Med Head Cauliflower Made into Cauliflower Rice
  • 1 Pinch Sea Salt Add more to taste
  • 3 Tablespoons Lime Juice 2 Limes = 3 Tablespoons
  • 1 Teaspoon Ground Cumin Add more to taste
  • ½ Teaspoon Chili Powder
  • Cup Green or Red Salsa Add more to taste
  • ¼ Cup Chopped Cilantro Add more to taste

Peppers and Onions

  • 1 Tablespoon Grape Seed or Olive Oil
  • 1 Medium Green, Red, Orange, or Yellow Bell Pepper Thinly Sliced Lengthwise
  • ½ Medium Red Onion Sliced
  • 1 Pinch Sea Salt

Instructions

Beans

  • Over medium heat add the beans with seasonings until bubbly. Reduce heat to low and stir occasionally.

Cauliflower Rice

  • Prepare cauliflower rice with these instructions.
  • Over medium heat add cauliflower rice to the large skillet with grape seed or olive oil, garlic, onion, and just a pinch of salt and pepper. Coat cauliflower rice with these ingredients and saute for about a minute.
  • With lid on, steam rice until tender, about 2 to 4 minutes while stirring occasionally.
  • Place rice in a separate bowl and add lime juice, cumin, chili powder, salsa and cilantro. Add more of the seasonings to suit your taste.

Peppers and Onions

  • In large skillet with medium-high heat, add bell pepper and onion to add grape seed or olive oil with a pinch of salt. Saute while stirring frequently until vegetables are softened – about 4 minutes.
  • Serve by dividing rice, beans, and peppers between serving bowls with avocado, chips, lime juice, hot sauce, and salsa on the side.
  • Leftovers can be reheated in a 350° oven for 20 minutes and kept in the refrigerator for 2 to 3 days.

Notes

  • This dish can be served with guacamole made by mashing two avocados with 1 Tablespoon lime juice, 1 Tablespoon lemon juice, 1/4 Teaspoon sea salt, 1/2 jalapeno deseeded and sliced, 1/4 Cup diced red onion, and 1/4 Cup diced cilantro.
  • A Tablespoon of sour cream is also a tasty addition to top off any Mexican salad or Burrito Bowl while meeting the criteria of the keto diet.

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